Poach, v., to cook food (usually egg, chicken or fish) by submerging it in liquid that is simmering or just below the boiling point.
The atmosphere at The Economy Shoe Shop on Argyle Street in Halifax is über-fun and laid-back. They serve these home-style cakes as an appetizer, but they're substantial enough for a main course, especially when accompanied by a green salad and a fantastic local beer such as Propeller Bitter Ale.
Blanching the fries before frying or baking makes them extra golden and crisp. They're even better and crispier when fried or baked frozen just after blanching, as you'll see here.
Sushi lovers will enjoy these golden burgers with all the fun elements of a California roll. Surimi — imitation shellfish usually made from pollock and flavoured with crab or lobster — is available in the refrigerator or freezer section of most grocery stores and makes these large patties affordable.
This is not real poaching but rather more like steaming, leaving the salmon to taste as if it were simmered in aromatic liquid. It's magnificent hot and mighty tasty cold. Toss any leftovers the next night with pasta and dressing.
